Reviewed: Jan. 29, 2012

This sounds disgusting if you tell them before they eat it that is is a "tomatoe soup" cake but if you wait they will be delighted. The consistancy is wonderful and the taste is fabulous. I remember my grandmother baking it and I am now 64 years old myself. I add chopped walnuts to it also and an extra egg.

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Donna65738

Reviewed: Jan. 28, 2012

This recipe was not to my liking.

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bernie

Reviewed: Jan. 26, 2012

I remembered my grandmother making this when I was a kid, so I searched for a recipe and this is the one I used, and it's perfect. I would suggest omitting the raisins, they seem to compete with the natural flavor of the cake. Frosting isn't really needed either, again I like to let the flavor stand on it's own. I omitted the salt and used whole wheat pastry flour plus one tsp baking powder in place of self rising flour. I also substituted egg replacer for the egg and replaced the butter with half canola oil/half soymilk. It comes out just moist enough and has a really unique flavor. I only had to bake it for 50 minutes.

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Reviewer:

veganalex

Cooking Level: Intermediate

Living In: Chicopee, Massachusetts, USA

Reviewed: Jan. 14, 2012

YUMMY! My entire family loves this. I wouldn't dare call it by its real name though! I call it Spice Cake. Sneaky!! ;)

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Reviewer:

Jackie

Reviewed: Oct. 17, 2011

My mom always used to make this cake when I was growing up but I've since lost her recipe. This one was almost exactly the same and turned out perfect. This time, I made it in mini-muffin form and it turned out so cute and sooo tasty! I used an ice cream scoop and filled them almost to the top of the pan so that they'd get all puffy and domed. What I changed; Like others, I omitted the salt. If you're using a low or no sodium soup then you might want to add a little but most soup already has it in there so it's not needed. I wanted to make them more healthy so I cut half the butter and replaced it with apple sauce (makes them even more moist and delicious) and I cut the sugar by about 1/4 and they were still sweet and amazing. I used cake flour as well and they turned out just fine. No icing needed...just pop in a bag and go!

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Reviewer:

MissAlisa

Cooking Level: Expert

Home Town: Courtenay, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Sep. 14, 2011

LOVE the flavor of this cake! I think I may have added too much powdered cloves, but it was till amazing. I used reduced salt soup, added extra cinnamon as it's a favorite in our house, a splash of amber honey and omitted the raisins and salt. My only suggestion, on the advice of my husband (whose a chef), would be to cream the sugar, butter, eggs and spices together and then add the soup. The baking powder should be added to the flour, and then the dry ingredients should slowly be mixed into the wet. Otherwise, as I found out, the cake doesn't rise very well and becomes very dense. Other than those few little tweaks, I still give this recipe a 5 as it's very tasty and easy to make. This recipe's definitely a keeper :)

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MummaDee2006

Reviewed: May 3, 2011

I made this for a friend who remembered his mom making it. I halved the baking soda, omitted the salt, halved the sugar and used brown sugar instead of white, used 1 tsp cinnamon and 1 tsp pumpkin pie spice. Baking time was way off, my 9 inch square pan was done in 25 minutes. Frosted with Brown Sugar Cream Cheese Frosting, definitely tastes better the next day.

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

Reviewed: Mar. 11, 2011

I am going to try this recipe, Mom used to make this and I remember all my friends thought it was carrot cake.

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awhite2010

Reviewed: Feb. 27, 2011

By far our favorite cake. Thanks, Cake Doctor!

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Reviewer:

IzyMoe

Reviewed: Feb. 12, 2011

Really quick muffin I could whip up in a matter of minutes. I used whole wheat white flour and added a teaspoon of baking powder and a pinch of salt because I don't keep self-rising flour on hand. I cut the sugar down to a scant half cup. I soaked my raisins in unsweetened hot chai before adding it to the batter, making sure to drain it well before adding it not only to "plump" them but to also add a little more spice. Because I wanted to add a little more fiber, I threw in a half cup of shredded organic carrot. I got twelve big muffins out of this recipe that smelled amazing while baking. 350* for a little over twenty minutes and they were ready to go. I always like tomato soup muffins better the next day so they're great today but they'll be even better tomorrow.

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